Fusilli Salade Niçoise w/ 2009 St. Supéry Rosé

by St. Supery on June 11, 2010

Serves 4 people

This recipe requires about 2 hours start to finish, including 1 hour marinating time on tuna.
Imagine traveling to an outdoor market in the south of France.  You come across some ingredients and decide to go home to make a tasty yet healthy dish.  Depending on what seasonal ingredients are available, the wine pairing will change.  This is a spring and summer inspired pairing.
The new St. Supéry Rosé is a gem.  This isn’t a tart pink wine that makes your salivary glands pucker up….it’s a velvety blend of Cabernet, Syrah, Merlot and various other red grapes.  Rosé is rarely described as “smooth” or having a long finish, but this one is the exception.  Tasted blind, you might not even guess it’s a pink wine because it doesn’t have any of the tart cherry cider notes.  Very pleasing and fresh on the palate, and a great match for the Niçoise Salad.


1 8 OZ tuna fillet (can substitute canned albacore tuna)
1 TSP Dijon mustard
3 TBSP olive oil
1 TBSP red wine vinegar
1 LB. Whole Wheat Fusilli pasta
8 anchovy fillets, drained and chopped
½ red onion, thinly sliced
2 celery stalks, chopped
3 Roma tomatoes, sliced into quarters
1 Red bell pepper, seeded and chopped
18 Niçcoise olives, pitted and halved

6 TBSP Extra Virgin Olive Oil
2 TBSP lemon juice
14 basil leaves, chopped
1 garlic clove, minced
½ TSP sugar or Splenda®
salt and pepper to taste
2 cooked eggs, sliced

In small mixing bowl, mix together Dijon mustard, red wine vinegar and 3 TBSP olive oil.    Cover tuna fillet with mixture, let stand 1 hour.

If using canned albacore tuna, skip this step and just marinate for 1 hour in mixture.
Preheat broiler.  Broil tuna for 3 minutes (or until browned) each side four inches from heat source.  Transfer to a medium bowl and break tuna into chunks.

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